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Add your ground chicken, green onions, garlic, soy sauce, rice vinegar, sesame oil and chili crisp to a bowl and mix until everything is just combined.
Set up a steamer over a pot of gently boiling water. Make sure your baking dish fits comfortably inside and keep the water level below the bottom of the dish.
Dip each rice paper wrapper in water for 1–2 seconds, then add a layer to the bottom of your baking dish, overlapping as needed to cover the bottom.
Spread a thin layer of your ground chicken mixture over the rice paper. Continue alternating layers of rice paper and chicken until everything is used, finishing with a final layer of rice paper.
Place the dish into your steamer or in oven on a pan covered with a bit of water and cook for 20–25 minutes, or until the chicken is fully cooked through and the top is glossy.
Finish with an extra drizzle of soy sauce and chili crisp, then top with sliced green onions. Slice it up like lasagna and enjoy!